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Maple Pecan Sticky Cinnamon Rolls

Indulge in the luxurious flavor of Maple Pecan Sticky Cinnamon Rolls, a decadent treat perfect for any occasion. These rolls feature a soft, fluffy dough swirled with a rich cinnamon and Domino® Light Sugar filling, then topped with a luscious maple glaze and crunchy pecans. Baked to golden perfection, the rolls are sticky, sweet, and irresistibly delicious. Perfect for breakfast, brunch, or a special dessert, these rolls offer a delightful combination of warm spices, nutty pecans, and the sweet essence of maple.

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Ingredients

Filling

  • 1/2 cup Domino® Light Brown Sugar

  • 6 Tablespoons unsalted butter, softened to room temperature
  • 2 teaspoons ground cinnamon

Dough

  • 1 teaspoon instant yeast

  • 3/4 cup milk, warm
  • 1/4 cup Domino® Granulated Sugar
  • 2 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon salt

Topping

  • 2 cups pecans, roughly chopped

  • 8 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/3 cup maple syrup
  • 1/3 cup Domino® Light Brown Sugar

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Instructions
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Prep time: 5 hours / Cook time: 40 minutes / Yields: 12

Step 1

In a small bowl, mix the Domino® Light Brown Sugar, unsalted butter and cinnamon. Set aside.

Step 2

Prepare the dough in a small bowl, proof the yeast by dissolving the warm milk with the Domino® Granulated Sugar until foamy, for about 5 minutes. Add melted butter, yeast mixture, all-purpose flour, whisked egg, and salt in a stand mixer bowl. Knead for 6-7 minutes. If the dough is so sticky you can add 1-2 tbsp flour.

Step 3

Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap. Allow the dough to rise in a relatively warm environment for 2 hours or until doubled in size.

Step 4

Topping

Butter a 9x13-inch baking pan. Spread the pecans in an even layer at the bottom of the pan. Set aside.

Mix butter, heavy cream, maple syrup, and Domino® Dark Brown Sugar in a medium pot. Cook over medium heat until the butter is melted and the sauce bubbles for about 5 minutes. Remove from heat, quickly whisk it, then pour over the prepared pecans. Set aside.

Step 5

Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle.

Step 6

Leaving a 1" bare edge along with one long side place and spreading the filling. Start with a long edge and roll the dough into a long log. Use a ruler to mark off 1 1/2" pieces, then use a serrated knife or dental floss to gently cut 12 rolls from each log. Arrange in the prepared baking pan, on top of the pecan topping.

Step 7

Cover the rolls tightly and allow to rise until puffy, about an hour.

Step 8

Bake the rolls at 350°F for 30 minutes or until they are golden brown. Serve warm.

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Meet the Chef:

Esra Mese

Esra Mese is a food photographer and videographer who loves to capture incredible photos of food with delicious recipes to match.